For the foodies

Re: For the foodies

Wren — Tue, 07 Sep 2010 09:21:58 GMT

2 for £5 here, jointed! We did survive a whole winter on free rabbit and pheasant once - came up with all sorts of recipes. Rabbit lasagne was good, Rabbit Knickerbocker Glory not so......

Re: For the foodies

Michael Woodhouse — Sun, 05 Sep 2010 12:06:07 GMT

[quote user="Arlo Guthrie"]Got me thinking. Anyone know why we don't eat more rabbit? Is it expensive? Fiddly to cook? [/quote]

Rabbit is very low fat. I like the taste, but some older bunnys do have a strong flavour - don't hang them too long and they are not too 'gamey'.

Young rabbit is lovely - I use it like chicken and you can substitute rabbit for chicken in most recipes. No need to hang it, eat it or freeze it fresh.

It is not especially dear, the local butcher sells them at £4.00 on a cellophane tray. They cost me about 20p each as I shoot my own - if you live in the country a local farmer/shooter will likely give you a few gutted. Or get a shotgun and shoot your own!

Re: For the foodies

Arlo Guthrie — Sun, 05 Sep 2010 07:57:34 GMT

[quote user="Michael Woodhouse"] What sort of man are you? A man at a BBQ doesn't fill up on niceties such as potatoes or salad or rose. Meat and beer is the order of the day.[/quote]

Er, well I guess I could throw the same question at you, with your poncey ciabatta rolls and rocket salad. But the answer to your question is that I spent too much time living in France, where I developed a taste for rosé / salad etc.

I'm going to have a go at your rabbit burgers. Got me thinking. Anyone know why we don't eat more rabbit? Is it expensive? Fiddly to cook?

[quote user="Hannah Chilton"]Can I recommend, for foodies, a blog called Dulcima's Kitchen, I don't know the url though.[/quote]

Can't find it!

Re: For the foodies

HMC — Sat, 04 Sep 2010 09:23:34 GMT

Can I recommend, for foodies, a blog called Dulcima's Kitchen, I don't know the url though.

The author wishes to remain anonymous, but I can tell you it's not me, but someone I know!

Re: For the foodies

Michael Woodhouse — Fri, 03 Sep 2010 19:40:18 GMT

What sort of man are you?

A man at a BBQ doesn't fill up on niceties such as potatoes or salad or rose. Meat and beer is the order of the day.

I do have a good recipe for bunny burgers:

1.25-1.5 lb of Rabbit Meat
1.5 lb of Pork Belly
1 Large Onion
170 g Pack of Paxo Sage & Onion Stuffing
1 tsp Ground Cinamon
Olive Oil

Method
Finely chop the onion and gently fry in the oil until pale gold, put to one side and allow to cool. Cut the rabbit and pork into 1 inch chunks and run through a course mincer. Using a pestle & morter grind to a powder, the course grains of sage & onion stuffing and add to the mince with the remainder of the packet. Add the cooled onion and a large teaspoon of ground cinamon. Mix well and divide into portions and round into a burger shape around 1/2 inch thick. You should get around 14-16 burgers. Cook on a medium griddle or BBQ for 4 mins a side.

Ingredients:
500g Rabbit mince
3 carrots (medium) - peeled and shredded
one small egg white (you can use the whole egg – it’s just healthier without the yolk)
4 spring onions - trimmed and sliced finely
1.5 tablespoons green Thai curry paste
1 tsp groundnut oil (to fry in)

To serve:
Ciabatta Rolls
Rocket
Mango Chutney
Tomato

Ciabatta rolls, tomatoes & mango chutney (Sainsbury’s do a lovely spiced mango chutney that works perfectly)

Directions:

combine all ingredients except oil well in a bowl.

Form into burgers (this will make 4 huge ones or 6 med/large, 8 small)

Put on into fridge for 20 min to chill (wrap in Clingfilm)

Fry for 7-8 min in ground nut oil. turning a couple of times (this depends on burger size obviously!)

Serve in warm ciabatta rolls, with some nice sliced tomato, rocket and a generous dollop of mango chutney.

I have made both